Pecorino cheese is one of the most ancient cheeses of the world, dating back well over 2000 years. Pecorino is made from sheep's milk--it comes from the Italian word "pecora," meaning sheep. Sicilian Pecorino cheese has been manufactured since the 11th century from ewe's milk in the inland areas of the beautiful island of Sicily, once known as the "central location of the known civilized world". Nearly 3000 years of history are on this island (roughly the size of New Jersey). There are stone ruins, temples of ancient people, monasteries, outdoor theatres, and endless vineyards and olive groves.

Pecorino di Sicilia with Pistachio offers the firm texture of a Sicilian pecorino table cheese interspersed with chopped pistachio nuts. This unique combination will surely pique the interest of the worldliest gourmand.

Pecorino di Sicilia with Arugola offers the firm texture of a Sicilian Pecorino table cheese interspersed with bits of bright green arugula. Arugola, mostly used a salad green in the United States, is really a member of the mustard herb family. Its bold, nippy taste lifts the flavor of this Pecorino to create a new taste sensation.

Pecorino di Sicilia with Black Pepper This young sheep‘s milk from the hills of western Sicily has white color, accentuated with grains of black pepper. Its sweet taste is accentuated with the savory flavor and aroma of the pepper. It is aged for at least 15 days.

Have to be in the mood. Will probably be better used in another way. It is okay with crackers, but may be better with pasta.

By Sicilianfrom Dallas Txon Jul 02, 2010

Excellent cheese

I had Pecorina with Pistachios in Sicily and looked all over for it in the states. I ordered this one and it was excellent.

By Bobfrom Indianapolis, INon May 16, 2008

Bravo Pecorino di Sicilia

NO cooking please, this pecorino is much too elegant to be touched by fire. I enjoy thin slices plain or drizzled with just a whisper of mesquite honey. In my view it's just too delectable to spoiled the taste with bread or crackers. I would describe the taste as clean, bursting almost buttery on the palate, and speaking of the fresh breezes and golden sunshine of Sicily. There was some guilty pleasure in the first taste for me. I know friends would enjoy this too, but at the moment it will remain my solitary and selfish pleasure. The pistachio version was my first choice and I will certainly order again.

By science boyfrom Whidbey Island, WAon Nov 29, 2007

Very Good with Reservations

Excellent Pecorino but not enough pistachios / pistachio flavor to make much of a difference